Feb 12, 2019

Pickled Tea Oil Chilies and Chicken Stir-Fry 茶油剝皮辣椒炒雞丁

A gift from my dad, a jar of pickled green chilies. But this time, it's not just regular pickled chilies, but further infused in Chinese tea oil, which has a slight grassy aroma, providing a wee bit of refreshing touch from its sourish spicy kick.

Pickled tea oil chilies and chicken stir-fry 茶油剝皮辣椒炒雞丁 -


  • 1/2 cup pickled tea oil chilies
  • 1 lb chicken tenders
  • 2 garlic cloves
  • 1 stalk scallion
  • 1 tablespoon olive oil
  • 1 tablespoon Chinese rice cooking wine
  • 2 tablespoons soy sauce


Remove the tendons from chicken tenders, then cut the meat into smaller chunks. Use 1 tablespoon of Chinese rice cooking wine and 2 tablespoons of soy sauce to marinate the chicken for 5 to 10 minutes.

Peel and dice the onion. Peel and finely chop the garlic cloves. Destem and chop the scallion. Also chop the pickled chilies.

Drizzle a little olive oil to the pan, 1 tablespoon is enough, since the pickled chilies used here were already coated with tea oil. Turn to medium high heat. Once warmed up, add in onion along with salt. Give it a quick stir and cook till the onion turns translucent or slightly colored.

Add in garlic and cook for another 30 seconds or so, till aromatic but not burnt.

Transfer marinated chicken over, cook for another minute.

Then add in chopped pickled chilies, and cook till all the sauce has been reduced and nearly all dried up.

Garnish with chopped scallion.

Pickled but not too sourish, chilies but not too spicy either. In fact, the chilies more so enhance the marinade, together with onion and garlic, this can be a rice-killing dish. Thanks dad~!

Other recent Asian stir-fry recipes:

Feb 6, 2019

No Fuss Cooking Recipe - Baked Tarragon Salmon Fillets

Simple, but somewhat heartwarming.

Baked tarragon salmon fillets -

Ingredients (4 portions)?

  • 4 salmon fillets
  • 1 lemon
  • 4 to 5 sprigs fresh tarragon
  • 1/2 teaspoon dried thyme
  • 4 tablespoons unsalted butter
  • 2 garlic cloves
  • Some salt
  • Some black pepper
  • Some olive oil


Preheat the oven to 350 degrees Fahrenheit. Brush some oil to the baking dish to prevent sticking.

Season salmon fillets with some salt and pepper on both sides. Peel and finely chop the garlic cloves. Slice the lemon.

Lay the salmon fillets into baking dish. Sprinkle chopped garlic and some dried thyme over. Also put a few sprigs of fresh tarragon on top.

Top the fillets with lemon slices and put 1 tablespoon of butter on each fillet.

Into the oven and bake for about 25 minutes or so, actual time varies depending on the thickness of the fish.

I think it works well with rice pilaf, otherwise mashed potatoes will do. Keep it simple and comforting.

By the way, this entire week is Chinese New Year holiday, so Happy New Year folks! Also if you're wondering, it's pig's turn based on Chinese Zodiac. Perhaps I should cook up some more pork recipes this year.

Other salmon recipes: